Burrata and Prosciutto Arugula Salad

Name: Burrata and Prosciutto Arugula Salad
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 4
Cuisine: Italian
Ingredients: 4 tbsp Extra Virgin Olive Oil (4 tablespoons extra virgin olive oil); 1 piece Leeks (1 whole leek, cleaned, white and light green parts only); 5 oz Arugula (5 ounces baby arugula ((about 1 package) )); ½ oz Basil (0.5 ounce basil, cut into ribbons); ½ tsp Kosher Salt (1/2 teaspoon kosher salt (to taste)); ¼ tsp Black Pepper (1/4 teaspoon coarse ground black pepper (to taste)); 1 piece Lemon Juice (1 whole lemon, juice and zest); 1 tbsp Balsamic Vinegar of Modena (1 tablespoon balsamic vinegar); 1 piece Cherry Tomato (1 pint cherry tomatoes ((about 10 ounces) )); 8 slices Prosciutto (8 slices prosciutto); 16 oz Burrata (16 ounces burrata ((about 2 eight-ounce balls) ))

Burrata and Prosciutto Arugula Salad - Salad (Italian)

17 minItalian

Servings4

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Gluten Free
Dairy Free
Keto
Low Carb
Egg Free

Steps

1Heat oil in a skillet over medium heat. Once hot, add cleaned leeks to the skillet with a pinch of salt. Cook until golden brown, about 5-7 minutes, then remove the oil and the leeks from the skillet and set them aside to dress the salad later.
2Add arugula and some the basil ribbons with some of the lemon zest, lemon juice, balsamic vinegar, salt, and pepper.
3Layer on tomatoes, fried leeks, and some of the infused olive oil. Now, add on the burrata, prosciutto, and basil. Garnish again and continue topping with remaining ingredients.
4Enjoy right away!